Cottage Cheese Egg Bake – Easy Protein Breakfast

Looking for a breakfast that’s both nourishing and delicious? This Cottage Cheese Egg Bake is your answer. Combining fluffy eggs, creamy cottage cheese, and fresh vegetables, it’s a versatile dish perfect for busy mornings, meal prep, or even a light dinner. Plus, it’s low-carb, gluten-free, and fully customizable with your favorite ingredients.

Why You’ll Love This Recipe

• High in Protein: Packed with cottage cheese and eggs to keep you full longer.
• Meal Prep Friendly: Make it ahead for a week’s worth of breakfasts.
• Customizable: Easily swap in your favorite vegetables or cheeses.
• Low-Carb & Gluten-Free: Perfect for those watching their carbs or following a gluten-free diet.
• Quick & Easy: Simple steps and minimal prep time make it accessible for all cooking levels.

Ingredients

Main Ingredients:

• 6 large eggs
• 2 cups cottage cheese (full-fat for creaminess)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 cup chopped spinach (fresh or thawed from frozen)
• ½ cup diced bell pepper (any color)
• ½ cup chopped onion
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh herbs for garnish (optional)
• Sliced tomatoes or avocado for serving (optional)

Optional Add-ins:

• Mushrooms or sun-dried tomatoes for extra flavor.
• Bacon or diced ham to increase protein.
• Feta cheese and olives for a Mediterranean twist.

How to Make It

Step 1: Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Grease a 9×9-inch baking dish to prevent sticking.

Step 2: Mix the Ingredients

• In a large mixing bowl, whisk the eggs until light and fluffy.
• Stir in the cottage cheese until well incorporated.
• Add spinach, bell pepper, onion, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
• Fold in the shredded cheese, reserving some for topping.

Step 3: Assemble and Bake

• Pour the mixture into the greased baking dish.
• Sprinkle the remaining cheese on top.
• Bake in the preheated oven for 40-45 minutes, or until the center is set and the top is lightly golden.

Step 4: Let It Rest & Serve

• Let the bake cool for 5 minutes before slicing.
• Garnish with fresh herbs, tomatoes, or avocado slices if desired.
• Serve warm, and enjoy your fluffy, creamy, and protein-packed egg bake!

Pro Tips for Perfect Results

• Make Ahead: Prepare the egg mixture the night before and refrigerate. Bake in the morning for a fresh breakfast.
• Avoid Watery Bakes: If using frozen spinach, make sure it’s thoroughly drained.
• Grease the Dish Well: This prevents sticking and makes cleanup easier.
• Check Doneness: The center should be firm, and a knife inserted should come out clean.
• Cool Before Cutting: Let it rest for a few minutes to set properly.

Frequently Asked Questions

Can I freeze Cottage Cheese Egg Bake?
Yes, wrap individual slices and freeze for up to 3 months.

Can I use low-fat cottage cheese?
Absolutely, though full-fat provides a creamier texture.

What other vegetables can I add?
Feel free to include mushrooms, zucchini, or broccoli.

How do I reheat leftovers?
Microwave on medium power for 1-2 minutes or reheat in a 350°F oven for 10 minutes.

Nutritional Information (Per Serving)

• Calories: 200
• Protein: 18g
• Carbohydrates: 8g
• Fat: 10g
• Fiber: 2g
• Serving Size: 1 slice (1/6 of the bake)

Storage and Reheating Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap individual slices and freeze for up to 3 months.
• Reheating: Microwave on medium power for 1-2 minutes or reheat in a 350°F oven for 10 minutes.
• Tip: Add a splash of milk before reheating to keep it moist.

Conclusion

This Cottage Cheese Egg Bake is a delightful, protein-packed dish that’s easy to prepare and perfect for any meal of the day. Whether you’re meal prepping for the week or looking for a wholesome breakfast option, this recipe has you covered. Give it a try and share your creations with us!